Best Bettys Peanut Butter Jam Drops Cookies Recipes

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PB & J THUMBPRINTS



PB & J Thumbprints image

Love PB and J? It bakes to sweet satisfaction in a mix-easy cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/4 cup favorite jam, jelly or preserves
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 1-lb container), if desired

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. Shape dough into 36 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges begin to brown. Remove from oven and immediately make indentation in center of each cookie with back of spoon. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Fill each thumbprint with 1/2 teaspoon jam. If desired, drizzle cookies with chocolate glaze. To make glaze, in small microwavable bowl, microwave frosting on High 10 seconds or until thin enough to drizzle.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 8 g, TransFat 0 g

THUMBPRINT COOKIES



Thumbprint Cookies image

They say that good things come in small packages, and these jam-packed Thumbprint Cookies are proof. Fill yours with apricot, raspberry or even mint jelly-whatever suits your palate. You can't go wrong. This Thumbprint Cookies recipe won't let you! It's been tested to perfection. The shortbread-style cookie dough is a breeze to throw together and work with. It also bakes up deliciously, making some of the best Thumbprint Cookies you've ever tasted. It's not too sweet, which allows the jam to shine through. But the best part about these jam-filled cookies has got to be the almonds. Each ball of dough is rolled in finely chopped almonds before baking, which enriches the dough and adds a nubby texture that's truly delightful! So if you've been looking for classic Thumbprint Cookies that taste just like grandma's, search no more-you've found them!

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 9

1/4 cup packed brown sugar
1/4 cup shortening
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg, separated
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Jelly

Steps:

  • Heat oven to 350°F.
  • Mix brown sugar, shortening, butter, vanilla and egg yolk in medium bowl. Stir in flour and salt until dough holds together.
  • Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place about 1 inch apart on ungreased cookie sheet. Press thumb deeply in center of each.
  • Bake about 10 minutes or until light brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Fill thumbprints with jelly.

Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 30 mg

THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl until combined.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
  • Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
  • Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

BETTY CROCKER PEANUT BUTTER COOKIES



Betty Crocker Peanut Butter Cookies image

This is from Betty Crocker's website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* *Cooking time does not include 2 hour chill time*

Provided by tomsawyer

Categories     Dessert

Time 1h

Yield 30 cookies, 8-10 serving(s)

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or 1/4 cup margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl.
  • Stir in remaining ingredients.
  • Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375ºF.
  • Shape dough into 1 1/4-inch balls.
  • Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
  • Bake 9 to 10 minutes or until light golden brown.
  • Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
  • Cool 5 minutes; remove from cookie sheet.
  • Cool on a wire rack.
  • Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

SOFT -CHEWY PEANUT BUTTER DROP COOKIES



SOFT -CHEWY PEANUT BUTTER DROP COOKIES image

I found a version of this recipe in an old Southern Living Cookbook. I did make a few adjustments that I thought would elevate the flavors. I used extra peanut butter, added Vanilla Bean Paste instead of extract, & increased the baking powder. These cookies are soft & chewy & are a drop cookie, so it doesn't take long to make or...

Provided by Rose Mary Mogan

Categories     Cookies

Time 40m

Number Of Ingredients 10

2/3 c butter or margarine, i used butter
1 c peanut butter, i used creamy
2/3 c brown sugar, firmly packed
2/3 c white sugar
1 Tbsp vanilla bean paste or extract
2 large eggs room temperature
2 c all purpose flour, i used white lily
1 Tbsp baking powder
1/2 c evaporated milk
1 c chopped peanuts, i used dry roasted

Steps:

  • 1. Preheat oven to 350 degrees F. I have listed the ingredients I used to make these cookies. Cream the butter and peanut butter in a large bowl.
  • 2. Beat until mixture is creamy and smooth.
  • 3. Add in both sugars, Vanilla bean paste or extract, and eggs. Then beat until blended together.
  • 4. Add in 1/3 of the sifted flour mixture, and beat, then add in some of the milk and beat again.
  • 5. Chop peanuts until broken into small pieces or use a kitchen hammer or food processor.
  • 6. Now add another 1/3 of the flour, along with the chopped peanuts & milk.
  • 7. Add in the remaining flour.Beat until batter is creamy and smooth. Grease or spray several large cookie sheets with cooking spray, and drop cookie dough onto sheet pans with a teaspoon, or if you prefer larger cookies use a tablespoon. Space at least 2 inches apart.
  • 8. Place in preheated 350 degree F. oven and bake for 12 minutes or less, depending on your oven.
  • 9. Remove cookies from sheet pan and place on cooling rack to cool completely,then transfer to a large platter or plate.
  • 10. Serve with your favorite beverage, milk, coffee or tea. Enjoy these cookies they're delicious.

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

NO-BAKE PEANUT BUTTER AND JELLY GOLDEN GRAHAMS™ COOKIES



No-Bake Peanut Butter and Jelly Golden Grahams™ Cookies image

Golden Grahams™ cereal gives PB&J a twist in this no-bake treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 36

Number Of Ingredients 6

4 cups Golden Grahams™ cereal
1/3 cup honey-roasted peanuts
1/2 cup dried cranberries
1/2 cup creamy peanut butter
2 tablespoons butter, cut into pieces
1 bag (10 oz) miniature marshmallows

Steps:

  • Line cookie sheets with waxed paper or cooking parchment paper. Spray large bowl with cooking spray; place cereal, peanuts and cranberries in bowl.
  • Spray medium microwavable bowl with cooking spray; add peanut butter, butter and marshmallows. Microwave uncovered on High 2 to 3 minutes or until smooth, stirring after each minute.
  • Pour hot marshmallow mixture over cereal mixture; stir until cereal is well coated. Drop mixture by rounded tablespoonfuls onto waxed paper. If mixture becomes hard to scoop, reheat in microwave 1 minute.
  • Cool completely, at least 1 hour. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g

EASY PEANUT BUTTER BLOSSOMS



Easy Peanut Butter Blossoms image

Making them is easy when you use a cookie mix! Chocolate candy-topped peanut butter cookies are always a winner.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 tablespoons sugar
36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
  • Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.

Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g

PEANUT-BUTTER-OAT DROP COOKIES WITH JAM



Peanut-Butter-Oat Drop Cookies with Jam image

These chewy treats are reminiscent of a PB&J and are a cinch to make-making this recipe a fun project to do with the aspiring little chefs in your life.

Provided by Riley Wofford

Categories     Cookie Recipes

Time 25m

Yield Makes about 18

Number Of Ingredients 10

4 tablespoons softened unsalted butter
1/2 cup packed light-brown sugar
1/4 cup creamy peanut butter
1/4 teaspoon baking soda
1/4 teaspoon kosher salt (we use Diamond Crystal)
1 large egg yolk, room-temperature
1/4 teaspoon pure vanilla extract
3/4 cup unbleached all-purpose flour
1/4 cup quick-cooking oats
1 recipe Frozen-Berry Jam

Steps:

  • Preheat oven to 375°F. Combine butter, brown sugar, peanut butter, baking soda, and salt in a large bowl and beat with an electric mixer on medium-high speed until light and creamy, about 2 minutes.
  • Beat in egg yolk and vanilla, then add flour and mix until just combined. Scoop dough into 1-inch balls and roll in oats to coat; place cookies on parchment-lined baking sheets, spaced 1 inch apart.
  • Bake, rotating pans halfway through, until puffed and just set around edges, 10 to 12 minutes. While cookies are still warm, indent centers with the end of a wooden spoon; fill each with 1/2 teaspoon jam. Transfer to a wire rack and let cool completely before serving.

PEANUT BUTTER AND JAM BARS



Peanut Butter and Jam Bars image

Great swirls of flavor! Here's a frosted bar with a favorite peanut butter and jam combo.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 36

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1/2 cup peanut butter chips
1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
1 tablespoon milk
1/4 cup creamy peanut butter
1/4 cup seedless raspberry or strawberry jam

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.
  • In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 120 mg, Sugar 15 g, TransFat 0 g

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